Prep Time
15 Mins
Bake Time
8 Mins
Cool Time
15 Mins
Yield
Makes 24 tartlet shells

How to Make It

Step 1

Preheat oven to 425°. Unroll piecrust on a flat surface. Cut into 24 rounds using a 2-inch round cutter. Press rounds onto bottoms of ungreased miniature muffin cups. (Dough will come slightly up sides, forming a cup.) Prick bottom of each dough circle 4 times with a fork.

Step 2

Bake at 425° for 6 to 8 minutes or until golden. Remove from pans to a wire rack, and let cool 15 minutes before filling.

Step 3

Note: To make ahead, store baked tartlet shells in an airtight container in refrigerator for up to 2 days or freeze up to 1 month. Thaw at room temperature 2 hours before filling.

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